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Chef Woah's always COOKED - Naschkatzen for Dum Dum's: Traditional German Desserts (from my Oma)

by Devon Kiby
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Current price ₹2,099.00
Original price ₹2,337.00
Original price ₹2,337.00
Original price ₹2,337.00
(-10%)
₹2,099.00
Current price ₹2,099.00

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Book cover type: Paperback
  • ISBN13: 9798249482558
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Independently Published
  • Publisher Imprint: Independently Published
  • Publication Date:
  • Pages: 276
  • Original Price: GBP 18.47
  • Language: English
  • Edition: N/A
  • Item Weight: 372 grams
  • BISAC Subject(s): Courses & Dishes / Pastry

Chef Woah doesn't teach German baking like a museum piece. He teaches it the way elders actually lived it: start early, work clean, respect heat, and build desserts that slice, hold, and feed a room.

This book is a full German dessert system-cakes, custards, fried classics, and a complete Pl�tzchen season-written for real kitchens and real families. Every recipe is publish-ready and built around handling: moisture control, proofing by feel, cream stability, frying temperature discipline, and the quiet "tricks of the trade" that used to be passed down shoulder-to-shoulder, not through screens.

Inside you'll learn how to make:

- Kaffee und Kuchen classics like Schwarzw�lder Kirschtorte, Apfelstrudel, K�sekuchen, Bienenstich, Zwetschgenkuchen, Rote Gr�tze, and Stollen

- Creamy & fried showpieces like Spaghettieis, Berliner (Pfannkuchen), Dampfnudeln, Spritzkuchen, and Auszogene/Kniek�chle

- A full Christmas cookie tin: Vanillekipferl, Zimtsterne, Lebkuchen, Spekulatius, Kokosmakronen, Bethm�nnchen, Husarenkrapferl, Schwarz-Wei -Geb�ck, Spitzbuben, and Pfeffern�sse-plus the storage and timing logic to bake like the old world (without burning out)

More than a recipe collection, this book is a tribute to the elders who baked for crowds in small kitchens and made abundance look effortless. It's rooted in Devon's German family tradition-where his Oma started cookies weeks before Christmas, prepared a massive holiday spread for 30-40 relatives in a tiny Toronto home, and passed down the kind of knowledge that doesn't survive in a simple ingredient list.

If you want results once, you can find recipes anywhere.

If you want the skill-the calm competence that lets you repeat it every year-this is your book.

Welcome to the old way.

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